Preparation

In a large kettle or stockpot combine the carcass with 4 1/2 quarts of the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, return it to the kettle, and boil it until it is reduced to about 10 cups.

In a blender purée the garlic and the gingerroot with the remaining 1/3 cup water. In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it cook the purée, stirring, for 2 minutes, or until the liquid is evaporated. Add the potatoes, peeled and cut into cubes, the onion, the carrots, and 5 cups of the stock and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In the blender purée the mixture it batches until it is smooth, transfering it as it is puréed to another large kettle. Stir in the remaining stock, the coconut milk, the lime juice, and salt to taste, simmer the soup for 10 minutes, and stir in the chopped coriander. The soup may be made 2 days in advance, cooled completely, uncovered, and kept covered and chilled. The soup keeps, covered and frozen, for 2 months. Serve the soup garnished with coriander sprigs.

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Recent Review

There are a lot of helpful reviews here. One that struck me as really on the mark is that this soup should be considered a base soup to which other items can and should be added. The soup by itself is pretty dull and disappointing. So I looked through all the reviews and added turkey meat, lemongrass, red lentils, cayenne, extra cumin and then...wow...the soup suddenly turned around. I agree that the original recipe would have been much too thin ... I trusted my instincts and held back two cups of the turkey stock, wish it had been three. Oh and I agree that it is peculiar that the recipe does not say when to add the spices. With so many changes that so many of us have made I wonder if we can really give the original recipe all that much credit!